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The moist brisket, along with beef and pork ribs that carry a similarly peppery, crunchy top layer, show Hill Country’s rotisserie barbecue pits at their finest. The restaurant is a state-of-the-art Manhattan homage to the preindustrial craft of Texas barbecue.

New York TimesPete Wells

Mouthwatering Central Texas dry rub style. Brisket, ribs, sausage and more smoked low and slow over Texas post oak.

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Barbecue cooked fresh daily, served Central Texas counter-style on butcher paper. Try a piece of everything.

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Sides and sweets, like our Longhorn Cheddar Mac & Cheese and Peanut Butter & Jelly Cupcakes, made daily with the freshest ingredients.

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